Bell peppers stuffed with spiced rice, ground lamb and harissa, baked and finished with a cooling herbed yogurt.
Stuffed vegetables spiced with harissa and warm North African seasoning are common across Tunisian home kitchens, closely related to the stuffed vegetable traditions found throughout the Maghreb. This version fills bell peppers with a rice-and-lamb mixture seasoned with harissa, cumin and cinnamon, then bakes them in a light tomato sauce, finishing with a cooling herbed yogurt on the side — a modern touch that isn't traditionally Tunisian but works well to balance the chile heat. The rice is only partially cooked before mixing with the raw ground lamb, harissa and spices, since it finishes cooking in the oven as it absorbs the tomato sauce and meat juices. Ground lamb, more common in Tunisian cooking than beef, adds a distinct richness that pairs naturally with the warm cinnamon and cumin in the filling. Baked uncovered for the final stretch so the tops brown slightly, then finished with a dollop of yogurt brightened with fresh mint, these peppers balance real Tunisian heat with a cooling contrast at the table.
Serves 5
Combine ground lamb, partially cooked rice, grated onion, 1 tbsp harissa, cumin, cinnamon and 1 tsp salt. Mix gently until just combined.
Fill the hollowed peppers loosely with the lamb mixture, leaving room for expansion, and arrange in a baking dish.
Heat olive oil in a saucepan over medium heat. Cook the chopped onion 5 minutes, then stir in remaining harissa, crushed tomatoes, stock and remaining salt. Simmer 10 minutes.
Pour the sauce around and over the stuffed peppers. Cover with foil and bake at 190C (375F) for 35 minutes.
Remove the foil and bake 10-15 minutes more until the peppers are tender, the tops are lightly browned, and the filling reaches 74C internal.
Stir mint into the yogurt and serve a generous dollop alongside each pepper, spooning extra sauce over the top.
Only partially cook the rice before stuffing; it finishes cooking in the oven and stays fluffy rather than mushy.
Adjust the harissa amount to your spice tolerance — start with less if you're unsure, since it varies significantly by brand.
Serve the yogurt cold straight from the fridge for the best contrast against the hot, spicy peppers.
Beef version: substitute ground beef for lamb if you prefer a milder, more neutral flavor.
Vegetarian: replace the lamb with a mixture of rice, chickpeas and finely diced mushroom, keeping the same spicing.
Extra heat: increase the harissa in the filling for a spicier version, and skip the yogurt if you prefer maximum heat.
Refrigerate in the sauce, covered, up to 3 days. Reheat gently in a covered dish in a 180C oven until warmed through; add fresh yogurt when serving rather than storing it with the peppers.
Harissa-spiced stuffed vegetables are a genuine part of Tunisian and broader Maghrebi home cooking, and ground lamb, more commonly used than beef in Tunisia, reflects the country's pastoral culinary traditions. The cooling yogurt accompaniment is a modern addition rather than a classic pairing, since Tunisian meals traditionally lean on bread and salad to balance spice rather than dairy.
Yes — ground beef works well as a substitute and will give a milder, less gamey flavor than lamb, though lamb is more traditional in Tunisian cooking.
It has a moderate, noticeable heat from the harissa, tempered by the yogurt served alongside. Reduce the harissa if you prefer a milder dish, or increase it if you like more heat.
Yes — assemble the stuffed peppers and sauce up to a day ahead, refrigerate, then bake straight from the fridge, adding about 10 extra minutes covered to account for the cold start.
Per serving (390g / 13.8 oz) · 5 servings total
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